Tahini swirl brownies

For the chocolate batter

• 250g pitted Medjool dates
• 3 eggs
• 100g butter, melted
• 3 tablespoons light tahini
• 2 teaspoons vanilla extract
• 50g cocoa powder (unsweetened)
• 100g ground almonds, or almond flour
• 1/2 teaspoon bicarbonate of soda
• Pinch sea salt

For the tahini swirl

• 60g light tahini
• 2 tablespoons honey

*Make sure to stir the tahini well beforehand so that the oil is well distributed.

Preheat the oven to 175C and line a 29 x 19cm (or similar dimensions) brownie pan with parchment paper and a little overhang so you can lift out once baked.

Place the dates in a medium bowl and cover with boiling water. Allow to soak for 10-15 mins.  Drain but reserve 125 ml of the soaking water. Place the dates in a food processor and add the reserved soaking water gradually until the mixture forms a smooth paste. Use a spatula to scrape the sides of the food processor.

Add the eggs and process until fully combined. Add the melted butter, 3 tablespoons tahini and vanilla and process again until fully combined. Add the cocoa powder and process again. Add the ground almonds, salt and bicarbonate of soda and process one final time until the mixture is well combined. Pour the batter into the pan and spread evenly.

In a medium bowl mix the tahini and honey together well.

Drop the tahini mix on top of the chocolate batter in teaspoon dollops spacing evenly apart – you should have around 8-10.

Gently use a toothpick through the dollops to create a gentle swirl. Be careful not to over swirl!

Bake for 25-30 mins until the brownies are just set with  a little wobble. Leave to cool completely in the tin for 30 mins. Transfer using the overhang of the parchment paper to lift out onto a board. Leave a further 30 mins before cutting into squares.